Description
Juicy chicken tossed in sweet chili sauce, combined with fresh crunchy vegetables and an optional creamy drizzle makes these wraps perfect for quick lunches or easy dinners.
Ingredients
Scale
- 1 lb boneless skinless chicken breast (thinly sliced)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅓ cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon lime juice (optional)
- 4 large flour tortillas
- 1 cup shredded lettuce or cabbage
- 1 cup shredded carrots
- ½ cucumber (thinly sliced)
- ½ red bell pepper (thinly sliced)
- ¼ cup green onions (sliced)
- ¼ cup mayonnaise or Greek yogurt
- 1 – 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken slices and season with salt, black pepper, garlic powder, and paprika.
- Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through and lightly golden.
- Reduce heat to medium and pour in sweet chili sauce, soy sauce, and lime juice.
- Stir well and cook for 1 to 2 minutes until chicken is sticky and glazed, then remove from heat.
- In a small bowl, whisk together mayonnaise or Greek yogurt, sweet chili sauce, and lime juice to prepare the creamy drizzle; set aside.
- Warm tortillas in a dry skillet or microwave until soft and flexible.
- Lay tortillas flat and layer with lettuce, carrots, cucumber, and red bell pepper.
- Top vegetables with sweet chili chicken and drizzle with the creamy sauce if desired.
- Sprinkle with sliced green onions.
- Fold in the sides of the tortillas and roll tightly into wraps. Serve immediately while warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg